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pro vyhledávání: '"Anna Carolina Abreu Francisco e Silva"'
Autor:
Letícia Silva Pereira Basílio, Aline Nunes, Igor Otavio Minatel, Marla Sílvia Diamante, Carla Beatriz Di Lázaro, Anna Carolina Abreu Francisco e Silva, Pablo Forlan Vargas, Fabio Vianello, Marcelo Maraschin, Giuseppina Pace Pereira Lima
Publikováno v:
Horticulturae, Vol 10, Iss 1, p 18 (2023)
The effects of home cooking methods (e.g., boiling, steaming, oven, and microwave) on the contents phenolic compounds, biogenic amines, and precursor amino acids in colored-fleshed sweet potatoes were investigated in this study. Sixteen genotypes of
Externí odkaz:
https://doaj.org/article/d1ebcabdb83a4bbaa5a14ec84d9953c7
